Ingredients
Scale
- 2 large Persian cucumbers
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Olive oil for drizzling (optional)
Instructions
- Slice the Persian cucumbers into thick rounds, about half an inch.
- In a bowl, combine Greek yogurt, minced garlic, dill, mint, lemon juice, salt, and pepper; mix well until fully combined.
- Spoon the yogurt dip generously onto each cucumber round; add extra dill or mint as garnish.
- Arrange on a platter and drizzle with olive oil if desired; serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 24 hours for optimal freshness.
- For a vegan option, substitute Greek yogurt with a plant-based yogurt alternative.
- Add crushed red pepper flakes for a spicy variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Low-calorie
Nutrition
- Serving Size: 2 cucumber bites
- Calories: 50 Kcal
- Sugar: 2g
- Sodium: 40mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg